Catálogo de publicaciones - revistas
Trends in Food Science and Technology
Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.
Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde jul. 1990 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0924-2244
ISSN electrónico
1879-3053
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1990-
Cobertura temática
Tabla de contenidos
Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases
Silvia Moreno-Fernández; Marta Garcés-Rimón; Marta Miguel
Palabras clave: Food Science; Biotechnology.
Pp. 208-218
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data
Razina Rouf; Shaikh Jamal Uddin; Dipto Kumer Sarker; Muhammad Torequl Islam; Eunus S. Ali
; Jamil A. Shilpi; Lutfun Nahar; Evelin Tiralongo; Satyajit D. Sarker
Palabras clave: Food Science; Biotechnology.
Pp. 219-234
Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation
Feyera Gobena Gemechu
Palabras clave: Food Science; Biotechnology.
Pp. 235-261
EU food legislation impacts innovation in the area of plant-based dairy alternatives
Annisa Leialohilani; Alie de Boer
Palabras clave: Food Science; Biotechnology.
Pp. 262-267
COVID-19 pandemic changes the food consumption patterns
Tome Eftimov; Gorjan Popovski; Matej Petković; Barbara Koroušić Seljak; Dragi Kocev
Palabras clave: Food Science; Biotechnology.
Pp. 268-272
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-iv
The antagonistic activity of H1 receptor antagonists as medicinal foods
Shiyang Zhou; Gangliang Huang; Guangying Chen
Palabras clave: Food Science; Biotechnology.
Pp. 1-16
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects
Kannan Mohan; Abirami Ramu Ganesan; Thirunavukkarasu Muralisankar; Rajarajeswaran Jayakumar; Palanivel Sathishkumar; Venkatachalam Uthayakumar; Ramachandran Chandirasekar; Nagarajan Revathi
Palabras clave: Food Science; Biotechnology.
Pp. 17-42
B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development
Yun-Yang Zhu; Kiran Thakur; Jing-Yu Feng; Jia-Shen Cai; Jian-Guo Zhang; Fei Hu; Zhao-Jun Wei
Palabras clave: Food Science; Biotechnology.
Pp. 43-55
Biorefinery approach: Is it an upgrade opportunity for peanut by-products?
Guilherme Dallarmi Sorita; Fernanda Vitória Leimann; Sandra Regina Salvador Ferreira
Palabras clave: Food Science; Biotechnology.
Pp. 56-69